Makes: 450g loaf

Preparation time: 25 minutes, plus 1 3/4 hours rising.

Cooking time: 50 mins at 220°C/425°F/Gas 7 / 190°C/375°F/Gas 5



  • A little oil, for greasing
  • 500g Spelt & Rye flour
  • 2 tsp sea salt
  • 15g fresh yeast, crumbled or 7g fast-action dried yeast
  • 350ml cold water
  • A little milk or beaten egg  


  1. Lightly oil a large bowl and a baking sheet.
  2. Put all the dry ingredients in another large bowl and make a well in the centre. Add the water, mix together using a wooden spoon to a rough dough.
  3. Turn the dough out onto a lightly floured work surface and knead for 10–12 minutes until the dough is smooth and elastic and springs back when poked. Transfer the kneaded dough to the prepared bowl, cover with a clean, damp tea towel and leave to rise in a warm place for 1 hour, or until doubled in size.
  4. Turn the dough out onto a lightly floured work surface, knock the air out of the dough by punching it with your fist and knead it gently once or twice. Shape the dough into a round ball and put on the prepared baking sheet. Cover again and leave in a warm place for 45 minutes, or until the dough has doubled in size and no longer springs back when poked.
  5. Using a sharp knife, slice three or four diagonal cuts into the top of the dough and brush with either some milk or beaten egg diluted with a little water before sprinkling with some flour and a few spelt and rye flakes, if you like.
  6. Splash a little water in the hot oven to create steam to help the bread rise. Bake for 15 minutes, then turn the oven down to 190°C/375°F/Gas 5 and bake for a further 30–45 minutes until the bread is just firm and hollow-sounding when tapped. Transfer to a wire rack to cool.

20th May 2020

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